Beef cheeks terrine

This terrine is prepared in advance, thus enabling you to concentrate on entertaining your guests.  To add a smowhat extravagant touch: you can alternate beef cheek slices and foie gras in the terrine dish.


Preparation : 45 min + 1 hour of rest / Servings : 4 to 6 / Level : Intermediate


  • 1 package of Le Chef et Moi beef cheeks
  • 2 shallots, diced
  • 4 tblsp of parsley leaves, chopped
  • 1 clove of garlic, chopped
  • 3 tblsp of red wine
  • 1 small bag of gelatine
  • Salt and pepper to taste


  1. Cut open the bag of beef cheeks.  Separate the cheeks from their cooking juices.
  2. Shred the meat with a fork.
  3. Pour the cooking juices into a saucepan with the red wine and bring to a boil over a gentle fire.
  4. Moisten the gelatine with a little cold water and dissolve it in the hot cooking juices.
  5. Mix together the shredded cheeks, shallots, parsley and garlic in a bowl.
  6. Add the hot cooking juices and pour it all into a terrine dish that as been covered with a plastic wrap.
  7. Compress the mixture tightly to avoid leaving any air pockets in the terrine.
  8. Let cool for one hour in the refrigerator.
  9. When it's time to serve, cut the terrine into slices and serve with croutons and a fresh arugula salad or a celery remoulade.